RHUBARB GALETE CHEZ PANISSE

The Weekend Australian - Magazine - - LIFE -

225g plain flour Pinch salt 170g cold, un­salted but­ter, cut

into 1cm cubes 80ml ice-cold wa­ter For the fill­ing 500g rhubarb, cut into 6cm long

ba­tons (save any trim­mings) Finely grated zest 1 orange 200g gran­u­lated sugar Pinch salt Juice ½ orange 1 ta­ble­spoon mus­cat

dessert wine 30g un­salted but­ter, melted 30g caster sugar 2 ta­ble­spoons sugar, for glaze

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